White Bean Buffalo Hummus

This White Bean Buffalo Hummus is the perfect protein-packed afternoon snack or spread for any meal. Using white beans to create a creamy hummus is the secret to being able to cut back on oil in this recipe.

I’m pretty excited to be back into the routine of meal prepping on Sundays. Lately, I’ve been making a big batch of vegetable broth, 2 loaves of sourdough, hummus, quinoa (or other grains I have on hand), and a pan full of roasted vegetables.

And this is now the third weekend in a row I’ve made this White Bean Buffalo Hummus as my weekly hummus batch (so happy to finally have a recipe worthy of swapping out my fall and winter hummus). It’s no secret I’m a huge fan of white beans (see here and here and here) so it feels pretty natural for me to throw them into my hummus as well. The best part about swapping white beans for chickpeas in hummus is that they are so soft that you don’t even need olive oil to create a creamy consistency. I just make sure to process my hummus for at least 3 minutes (usually longer) and viola – it’s so smooth and whipped that you’ll have a hard time actually saving some for the week.

This recipe comes from Jessica Murnane’s new cookbook, One Part Plant. I’ve talked about my love for Jessica before (in the form of your amazingly inspirational podcast) and I’m going to do it again today. Her recipes in this cookbook are so refreshingly straightforward that I find myself turning to them again and again for weeknight meals and quick afternoon snacks. The Mexican Fried Rice Nachos alone have been on constant repeat in our house. The photography is gorgeous (of course – it’s done by Nicole Franzen) and Jessica’s writing makes you feel like you are catching up with a friend over a home cooked meal.

White Bean Buffalo Hummus recipe below:

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White Bean Buffalo Hummus

Prep Time

5mins

Cook Time

5mins

Total Time

10mins

This White Bean Buffalo Hummus is the perfect protein-packed afternoon snack or spread for any meal. Using white beans to create a creamy hummus is the secret to being able to cut back on oil.

Sophie | The Green Life

jacquie

March 19, 2017

The dip looks great and I like the idea of not needing to add oil to the hummus. But what is buffalo sauce? The sauce someone might put on wings? Those always look like they are filled with chemicals and other processed stuff. Do you a good healthy brand you like? or is there something I can substitute? thanks.

Shellywest

March 20, 2017

It is a sauce that people put on wings. I actually just had it for the first time last month (since I don’t eat wings, obv) when I made The First Mess’ Twice Baked Potatoes with Buffalo Chickpeas (http://thefirstmess.com/2016/10/12/vegan-twice-baked-potatoes-buffalo-chickpeas-cauliflower-recipe/). My understanding is that it’s bright color is from the high volume of cayenne pepper in it and I’m pretty sure it doesn’t have anymore processed items than bbq sauce or ketchup. The sauce I used is from a small batch company but it looks like this one looks all natural and is available online for easy buying: http://www.tessemaes.com/products/hot-hot-sauce. I’d definitely check at your local co-op or natural grocery store – I think you might be surprised at all the natural brands you can find for all sorts of condiments like buffalo sauce. Hope that helps!

Sarah | Well and Full

Michelle || Hummingbird High

March 22, 2017

I keep seeing Jessica Murnane’s new book around the interwebs — all the recipes that have been cooked from it just look absolutely beautiful and tasty. This recipe is no exception! Adding the book to my Amazon shopping cart now.

thebrickkitchen

March 22, 2017

Oh your white bean hummus is beautiful! I’ve never seen buffalo sauce for sale over here in Australia though (or heard of it, actually!) – I wonder what could be substituted? Maybe some kind of chilli sauce? x